Coffee Science — Barista

Is There a Tongue Map?

Barista

Is There a Tongue Map?

Virginia Collings had determined that while the tongue did have varying degrees of sensitivity- some areas could perceive certain tastes better than others- there was no real truth to the strict tongue map.

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Sugars and Sweeteners

Barista

Sugars and Sweeteners

Some people get used to the bitterness and brag that they can drink coffee black without sugar. This tolerance for bitterness doesn't change the fact that the stale dark roast coffee is still bitter. Sugar substitutes are an effective tool in the consumers' bitter management strategies

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Non-foaming milk problems rampant in Canada

Barista

Non-foaming milk problems rampant in Canada

Corporate coffee does not require the micro-foam ability of milk, they are simply not making higher level textured micro-foam for latte art.

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Advanced Espresso Training

Barista

Advanced Espresso Training

It is up to baristas to change the false perception of espresso, one cup at a time. How? By learning to ‘dial-in’ their espresso.

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That neat and tidy map of tastes on the tongue you learned in school is all wrong

Barista

That neat and tidy map of tastes on the tongue you learned in school is all wrong

Our understanding of how taste information is carried from the tongue to the brain shows that individual taste qualities are not restricted to a single region of the tongue.

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Umami isn’t a primary taste

Barista

Umami isn’t a primary taste

Umami isn’t a primary taste. It is not the same as bitter, salt, sour and sweet.

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